Design of novel emulsion microgel particles of tuneable size

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 47-59

  Torres, Ophelie ^a   Murray, Brent ^a   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Cold gelation; Emulsion microgel particles; Encapsulation; Heat treated whey protein; Turbulent mixing

Indexed keywords

CALCIUM; DROPS; EMULSIFICATION; EMULSIONS; GELS; HEAT TREATMENT; IONS; KINETICS; LIGHT SCATTERING; MIXING; PARTICLE SIZE; PROTEINS; SCANNING ELECTRON MICROSCOPY; TURBULENT FLOW;

CALCIUM ION CONCENTRATION; CALCIUM IONS; COLD GELATION; EMULSION DROPLETS; EMULSION MICROGEL PARTICLE; HEAT TREATED WHEY PROTEIN; MICROGEL PARTICLES; MIXING TIME; TURBULENT MIXING; WHEY PROTEINS;

GELATION;

EID: 85019010913     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.029     Document Type: Article

References (56)

1. Alexander, L.J., Hayes, G., Pearse, M.J., Beattie, C.W., Stewart, A.F., Willis, I.M., et al. Complete sequence of the bovine beta-lactoglobulin cDNA. Nucleic Acids Research, 17(16), 1989, 6739.
2. Augustin, M.A., Sanguansri, L., 2-Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements A2-Garti, Nissim. McClements, D.J., (eds.) Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, 2012, Woodhead Publishing, 19–48.
3. Ballauff, M., Lu, Y., “Smart” nanoparticles: Preparation, characterization and applications. Polymer 48:7 (2007), 1815–1823.
4. Barbut, S., Foegeding, E.A., Ca2+-Induced gelation of pre-heated whey protein isolate. Journal of Food Science 58:4 (1993), 867–871.
5. Beaulieu, L., Savoie, L., Paquin, P., Subirade, M., Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: Application for the protection of retinol. Biomacromolecules 3:2 (2002), 239–248.
6. Betz, M., Hormansperger, J., Fuchs, T., Kulozik, U., Swelling behaviour, charge and mesh size of thermal protein hydrogels as influenced by pH during gelation. Soft Matter 8:8 (2012), 2477–2485.
7. 2 on cold-set gelation of heat-denatured whey protein. Journal of Food Science 65 (2000), 801–804.
8. Casanova, H., Higuita, L.P., Synthesis of calcium carbonate nanoparticles by reactive precipitation using a high pressure jet homogenizer. Chemical Engineering Journal 175 (2011), 569–578.
9. Chen, J.S., Dickinson, E., Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids and Surfaces B-biointerfaces 12:3–6 (1999), 373–381.
10. Ching, S.H., Bansal, N., Bhandari, B., Rheology of emulsion-filled alginate microgel suspensions. Food Research International 80 (2016), 50–60.
11. Das, K.P., Kinsella, J.E., Effect of heat denaturation on the adsorption of β-lactoglobulin at the oil/water interface and on coalescence stability of emulsions. Journal of Colloid and Interface Science 139:2 (1990), 551–560.
12. Deberdeev, R.Y., Berlin, A.A., Dyakonov, G.S., Zakharov, V.P., Monakov, Y.B., Fast chemical reactions in turbulent flows - theory and practice. 2013, Smithers Rapra Technology, Shropshire, UK.
13. Dickinson, E., Proteins at interfaces and in emulsions Stability, rheology and interactions. Journal of the Chemical Society, Faraday Transactions 94:12 (1998), 1657–1669.
14. Dickinson, E., Structure and rheology of simulated gels formed from aggregated colloidal particles. Journal of Colloid and Interface Science 225:1 (2000), 2–15.
15. Egan, T., Jacquier, J.C., Rosenberg, Y., Rosenberg, M., Cold-set whey protein microgels for the stable immobilization of lipids. Food Hydrocolloids 31:2 (2013), 317–324.
16. Flory, P.J., Principles of polymer chemistry. 1953, Cornell University Press, Ithaca, NY.
17. Hongsprabash, P., Barbut, S., Protein and salt effects on Ca2+-induced cold gelation of whey protein isolate. Journal of Food Science 62:2 (1997), 382–385.
18. Hongsprabash, P., Barbut, S., Marangoni, A.G., The structure of cold-set whey protein isolate gels prepared with Ca++. LWT - Food Science and Technology 32:4 (1999), 196–202.
19. Hortsch, R., Weuster-Botz, D., Power consumption and maximum energy dissipation in a milliliter-scale bioreactor. Biotechnology Progress 26:2 (2010), 595–599.
20. Iametti, S., Cairoli, S., De Gregori, B., Bonomi, F., Modifications of high-order structures upon heating of.beta.-lactoglobulin: Dependence on the protein concentration. Journal of Agricultural and Food Chemistry 43:1 (1995), 53–58.
21. Couper, James R., Roy Penny, W., Fair, James R., Walas, Stanley M., Chapter 10-mixing and agitation. Chemical process equipment, 2nd ed., 2005, Gulf Professional Publishing, Burlington, 277–328.
22. Jeyarajah, S., Allen, J.C., Calcium binding and salt-induced structural changes of native and preheated.beta.-lactoglobulin. Journal of Agricultural and Food Chemistry 42:1 (1998), 80–85.
23. Ju, Z.Y., Kilara, A., Effects of preheating on properties of aggregates and of cold-set gels of whey protein isolate. Journal of Agricultural and Food Chemistry 46:9 (1998), 3604–3608.
24. Kim, D.A., Cornec, M., Narsimhan, G., Effect of thermal treatment on interfacial properties of β-lactoglobulin. Journal of Colloid and Interface Science 285:1 (2005), 100–109.
25. Kolmogorov, A.N., Dissipation of energy in the locally isotropic turbulence. Proceedings: Mathematical and Physical Sciences 434:1890 (1991), 15–17.
26. Kuhn, K.R., Cavallieri, Â.L.F., Da Cunha, R.L., Cold-set whey protein gels induced by calcium or sodium salt addition. International Journal of Food Science & Technology 45:2 (2010), 348–357.
27. Marangoni, A.G., Barbut, S., McGauley, S.E., Marcone, M., Narine, S.S., On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate. Food Hydrocolloids 14:1 (2000), 61–74.
28. McClements, D.J., Edible nanoemulsions: Fabrication, properties, and functional performance. Soft Matter 7:6 (2011), 2297–2316.
29. McClements, D.J., Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science 219 (2015), 27–53.
30. McClements, D.J., Li, Y., Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 159:2 (2010), 213–228.
31. Nguyen, N.-T., Chapter 6-Micromixers based on chaotic advection. Micromixers, 2nd ed., 2012, William Andrew Publishing, Oxford, 195–238.
32. Nyman, R., Apenten, R.K.O., The effect of heat treatment on anilinonaphthalene-8-sulphonate binding to rapeseed albumin (napin). Journal of the Science of Food and Agriculture 74:4 (1997), 485–489.
33. Peppas, N.A., Bures, P., Leobandung, W., Ichikawa, H., Hydrogels in pharmaceutical formulations. European Journal of Pharmaceutics and Biopharmaceutics 50:1 (2000), 27–46.
34. Peters, N., Boschung, J., Gauding, M., Goebbert, J.H., Hill, R.J., Pitsch, H., Higher-order dissipation in the theory of homogeneous isotropic turbulence. Journal of Fluid Mechanics 803 (2016), 250–274.
35. Phan-Xuan, T., Durand, D., Nicolai, T., Donato, L., Schmitt, C., Bovetto, L., Heat induced formation of beta-lactoglobulin microgels driven by addition of calcium ions. Food Hydrocolloids 34 (2014), 227–235.
36. Pravinata, L., Akhtar, M., Bentley, P.J., Mahatnirunkul, T., Murray, B.S., Preparation of alginate microgels in a simple one step process via the Leeds Jet Homogenizer. Food Hydrocolloids 61 (2016), 77–84.
37. Roefs, S.P.F.M., Peppelman, H.A., Aggregation and gelation of whey proteins: Specific effect of divalent cations?. Dickinson, E., Miller, R., (eds.) Food Colloids: Fundamentals of formulation, 2001, The Royal Society of Chemistry, 358–368.
38. Rosenberg, M., Lee, S.J., Calcium-alginate coated, whey protein-based microspheres: preparation, some properties and opportunities. Journal of Microencapsulation 21:3 (2004), 263–281.
39. Ruffin, E., Schmit, T., Lafitte, G., Dollat, J., Chambin, O., The impact of whey protein preheating on the properties of emulsion gel bead. Food Chemistry 151 (2014), 324–332.
40. Sánchez Pérez, J.A., Rodríguez Porcel, E.M., Casas López, J.L., Fernández Sevilla, J.M., Chisti, Y., Shear rate in stirred tank and bubble column bioreactors. Chemical Engineering Journal 124:1–3 (2006), 1–5.
41. Sarkar, A., Arfsten, J., Golay, P., Acquistapace, S., Heinrich, E., Microstructure and long-term stability of spray dried emulsions with ultra-high oil content. Food Hydrocolloids 52 (2016), 857–867.
42. Sarkar, A., Juan, J.M., Kolodziejczyk, E., Acquistapace, S., Donato-Capel, L., Wooster, T.J., Impact of protein gel porosity on the digestion of lipid emulsions. Journal of Agricultural and Food Chemistry 63:40 (2015), 8829–8837.
43. Sarkar, A., Murray, B.S., Holmes, M., Ettelaie, R., Abdalla, A., Yang, X., In vitro digestion of pickering emulsions stabilized by soft whey protein microgel particles: Influence of thermal treatment. Soft Matter 12:15 (2016), 3558–3569.
44. Sok, L.V.L., Remondetto, G.E., Subirade, M., Cold gelation of β-lactoglobulin oil-in-water emulsions. Food Hydrocolloids 19:2 (2005), 269–278.
45. Sung, M.R., Xiao, H., Decker, E.A., McClements, D.J., Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. Journal of Food Engineering 155 (2015), 16–21.
46. Torres, O., Murray, B., Sarkar, A., Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends in Food Science & Technology 55 (2016), 98–108.
47. Velikov, K.P., Pelan, E., Colloidal delivery systems for micronutrients and nutraceuticals. Soft Matter 4:10 (2008), 1964–1980.
48. Villermaux, J., Falk, L., A generalized mixing model for initial contacting of reactive fluids. Chemical Engineering Science 49:24 (1994), 5127–5140.
49. van Vliet, T., Rheological properties of filled gels. Influence of filler matrix interaction. Colloid and Polymer Science 266:6 (1988), 518–524.
50. Wei, J., Li, Y., Ngai, T., Tailor-made microgel particles: Synthesis and characterization. Colloids and Surfaces A: Physicochemical and Engineering Aspects 489 (2016), 122–127.
51. Westerik, N., Scholten, E., Corredig, M., The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification. Food Chemistry 177 (2015), 72–80.
52. Wijayanti, H.B., Bansal, N., Deeth, H.C., Stability of whey proteins during thermal processing: A review. Comprehensive Reviews in Food Science and Food Safety 13:6 (2014), 1235–1251.
53. Wolz, M., Kulozik, U., Thermal denaturation kinetics of whey proteins at high protein concentrations. International Dairy Journal 49 (2015), 95–101.
54. Zhang, Z., Zhang, R., Decker, E.A., McClements, D.J., Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release. Food Hydrocolloids 44 (2015), 345–352.
55. Zhang, Z., Zhang, R., McClements, D.J., Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility. Food Hydrocolloids 61 (2016), 1–10.
56. Zúñiga, R.N., Tolkach, A., Kulozik, U., Aguilera, J.M., Kinetics of formation and physicochemical characterization of thermally-induced β-lactoglobulin aggregates. Journal of Food Science 75:5 (2010), E261–E268.